A gorgeous looking tart that is fantastic for any occasion – from morning tea to decadent dessert
Prep:10 mins
Serves 6 – 8
375g pack puff pastry, preferably all-butter5 large eating apples – Cox’s, russets or Elstarjuice of 1 lemon25g butter, cut into small pieces3 tsp vanilla sugar or 1 tsp vanilla extract1 tbsp caster sugar3 rounded tbsp apricot conserve
STEP 1Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.STEP 2Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.STEP 3Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.STEP 4Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.
